Healthy, delicious vegan and gluten-free pumpkin bread that tastes like the classic! It is delicious, easy-to-make, & made without eggs, dairy or gluten.
Classic Pumpkin Bread made Vegan & Gluten-Free
Pumpkin bread needs a huge thank you. Specifically, to the to the person (a woman? My guess is yes!) who decided to throw pumpkin into a bowl, add some flour and sugar, and then bake it into a delicious loaf.
I know I am not alone in loving it.
It is so moist, tender, fragrant, and satisfying tat I decided to create a recipe that can be made without eggs, dairy or gluten. No one should be left out when it comes to eating and enjoying pumpkin bread.
This beautiful loaf is every bit as good as the classic, but healthier (less sugar, less oil, but all the flavor). It’s my Vegan Gluten-Free Pumpkin Bread.
How to Make Vegan Gluten-Free Pumpkin Bread
Very little is needed to make this pumpkin loaf, both in terms of ingredients and equipment.
In the same bowl (yes! only one bowl needed to make the bread!), add all-purpose gluten-free flour (one that is a 1:1 ratio for regular flour), pumpkin pie spice, baking powder, baking soda, and salt. Mix or stir until completely blended.
You do not have to worry about overmixing since the flour is gluten-free (i.e., there is no gluten that can make the bread tough from over-mixing). I love worry-free baking.
Is there an Oil-Free Option?
If you do not or cannot eat oil, simply swap it out for an equal amount of unsweetened applesauce. To keep the richness without oil, replace both the oil and water with full-fat canned coconut milk.
Bake the Bread
Spread the batter in a sprayed or lightly oiled 9×5-inch loaf pan. I like to add some pepita (green pumpkin seeds) and a sprinkle of turbinado (raw) sugar to the top, but they are entirely optional.
Bake the bread in a preheated 350F oven for 50 to 60 minutes until a log skewer inserter near the center of the loaf comes out clean, I usually use a long piece of uncooked spaghetti as a testing skewer (cheap and handy).
Cool the bread completely, in the loaf pan, on a wire rack before removing and slicing. To remove the loaf, slide a knife around the edges to loosen before inverting from the pan. Turn the loaf right side up on a cutting board and cut into slices.
Can the Bread Be Made with Regular Flour or Other Flours?
If you do not need the bread to be gluten-free, feel free to substitute an equal amount of all-purpose flour or white whole wheat flour.
I hope you enjoy this recipe as much as my family does! Happy baking!
More Healthy Vegan, Gluten-Free Pumpkin Recipes
I love canned pumpkin, all year round! It is such an easy way to add vitamin- and fiber-rich vegetables to my baked goods, breakfasts, soups and smoothies with ease! Here are some more of my favorites that I hope you will give a go in your kitchen.
Spread batter in prepared pan; if using, sprinkle top with pepitas and a bit of raw sugar.
Bake in The preheated oven for 50 to 60 minutes until a long skewer (a long piece of uncooked spaghetti works great) inserted in the center comes out clean.
Cool completely on a cooling rack. Run a knife around the edges and carefully remove loaf.
Storage: store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Oil-Free Option:Replace the oil with an equal amount of unsweetened applesauce.
Sugar Options: An equal amount of brown sugar, cane sugar, or the sugar of your choice can be used in place of the coconut sugar. An equal amount of maple syrup can also be used (reduce the water to 1/3 cup total).
Flour Options: If you do not need the loaf to be gluten-free, feel free to use an equal amount of white whole wheat flour, all-purpose flour or spelt flour in place of the all-purpose gluten-free flour.